BAJJI MIXTURE

                                        

 I made different snack item, but it is very familiar to Andhra people. That is bajji mixture.

This yummy treat is a famous street food in Krishna and Godavari side since a long time.

It is easy to make and tasty too. Along with that it has many benefits to eat it. Generally we are eating raw onion in this, it helps to reduce our fat. Its also a surprisingly quick meal to put together. Basically oily version of this food, has now turned into oil free version to suit perfect healthy food. Original recipe demands chopped mirchi bajji into this. I skipped this with health conscious.

A Photo tutorial of Bajji Mixture:

200gm or 4 big glasses of Puffed rice

2 tbs bajji mixture masala(follow the recipe below)

One big Onion( chopped finely)

One big Tomato( chopped finely)

1.5 tbsp chopped Coriander

1.5 tbs Peanuts( roasted)

1 Lemon

Pour the puffed rice into a big bowl.

Add one bye one the bajji mixture masala, tomato, coriander and onion to the puffed rice.

and onion to the puffed rice. Now Mix it well.

 

Squeeze out the juice from lemon  into this puffed rice. Add peanuts.

Fallow the final and important step.

Once gently knead this mixture. Careful, don't do this too much. 

Decorate with plain puffed rice. And serve immediately.

Recipe for Bajji mixture masala:

1/4 cup chickpeas

1Sp        chilly powder

1 tsp      coriender powder

1tsp       chat masala powder

               salt

Soak chickpeas in water for overnight.

In a pressure cooker cook the chickpeas along with water.If you are using caned chickpeas skip this. Remove the water from chickpeas. Make it the past, one fourth chickpeas.

Heat a kadai on stove, add reaming chickpea, chilly powder, coriander powder, chat masala powder, salt. Fry for one minute then add 1/2 glass of water and chickpeas past. Close the lid. Cook until water will evaporate.

This is my entry to Announcing JFI Chickpea and Let's GO NUTS - Peanuts

Poha snack

This mixture is a very good time pass snack. And too good while travelling and for tea times. maggie noodles masala powder gives a great tastes to this mixture.

And I am sure kids easily attract to this snack. we can store this mixture in air tight container for a month.

Corn poha    1 cup

Rice poha     1/2 cup

Peanuts       1 tbs

Chilly powder 1/2 tsp

Sev                   1 tbs (optional)

Magie noodles masala powder 1/2 pocket

Oil for deep frying

Curry leaves

Salt

Spread one table spoon of water on rice poha, mix it well and keep it aside. 

Heat oil in kadai, fry the corn poha on high flame(but Add only a little, they puff up and occupy a large area). remove from oil. Continue frying another batch of corn poha and do the same until done all the corn  poha. In the same oil fry the rice poha. Do the same process as the corn poha. And fry the peanuts and curry leaves one bye one. Those all are fried within 5 minutes.

Now gently mix together poha, peanuts,sev, curry leaves, salt, chilly powder and magie noodles masala powder in a big dish. 

Dhum Biryani

In India Hyderabad is the food lover paradise, and Dhum biriyani is the one of the popular dish in this paradise.

Biryani is originally a Muslim dish, and it is especially popular and famous in traditionally Muslim areas of India. Placing the Hyderabad Biryani in the top of the list in all the varieties of Biryanies.

Dhum biriyani means the steam-cooked rice with the different rich spices, chicken and ghee.

Ingredients:

1.For rice:

Basmati rice 1/2 kg (2 glasses)

Water 3 glasses

Cloves 2

Cinnamon 1/2"

2. Chicken:

Chicken with bones 1 kg

Curd 3 tbs

Chilly powder 1 tbs

Coriander powder 1/2 tbs

Turmeric powder 1/4 sp

Ginger garlic paste 1 tbs

Salt1 tbs

Oil

Green chillies 2

Bay leaves 2

Cardamoms 4

Masala:

Cloves 6

Cinnamon stick 1/2"

Shajeera 1 tsp

Bay leaves 1

Star Anise: 1

Paste:

Cashew nuts 1 & 1/2 tbs

Puppy seeds 1/2 tbs

3.Final ingredients:

Saffron 1/2 sp

Milk 1tbs

Ghee 2 tbs

Oil 1 tbs

Onion 1 big

Curd 3 tbs

1. Cut the chicken into big pieces and wash it.

2. Grind masala powder with cloves, cinnamon, shajeera, and star anise.

3. Marinate the chicken with salt, turmeric, chilly powder, ginger & garlic paste, curd and above masala powder for 15 mints.

4. Wash the basamati rice and soak for 15 mints

5. Soak the saffron in milk.

6. Soak separately puppy seeds and cashew nuts in water for 5mint. After that make it smooth paste and keep it aside.

7. Cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown and keep aside.

8. Now cook the rice with water, cloves, cinnamon and salt.

9. Meanwhile heat a kadai with 1tbs oil, add cardamoms and bay leaves in that, fry a while then add marinated masala chicken and close the lid and cook some time. Add cashew nuts and puppy seeds paste and mix it well. At this stage add 1/2 cup water and again cook for 5mints and switch off the stove (gravy should not be thick and should not be watery. medium

Constancy).

10. Preheat oven at 170.

11. Now take one oven safe dish pour 1 tbs oil and 1 tbs ghee, place about half of rice in it. Upon the rice layer you spread chicken, fried onion, ghee and sprinkle some saffron milk finally with layer of rest the rice on top ends the rice chicken layering stage. Sprinkle remaining saffron milk. Cover lid tightly and keep it in oven.

PUDINA BIRIYANI

One of my favorite food is biriyani. I love to eat any biriyani like hydrabed dhum biriyani, Kosta prawns biriyani, vegetable biriyani anything.
I ate this dish two years back but i don't know method .Finally yesterday I tried this pudina biriyani..... Wow Its yummy .... Great. It is a one-pot rice dish, just like a vegetable biriyani, only small changes is there.

INGREDIENTS:

2 Cups Rice
1 Bunch Pudina/ Mint
1 Tbsp Ginger & Garlic Past
5 Green chillies slit length wise
1 Carrot
1 Beetroot
1/2 Cup Green Peas
1 Tbsp ghee
2 Cardamoms
½ Spoon Red Chilly powder
1 Bay leaf
10 Cloves
1 Cinnamon stick
1 Tsp coriander powder
2 Tbls Oil
3 Cups water
Salt to taste

• Make Masala powder in grinder with Bay leaf, 6 cloves, Cinnamon stick.
• Chop the carrot and beetroot.
• Wash the rice thoroughly and drain in a sieve and set aside.
• Separate pudina leaves from the stem and wash properly then cook 2 mints in microwave. and make it smooth paste along with 1 tsp of water.
• In a pressure cooker heat oil along with ghee and fry Cardamoms and remaing cloves until aromatic (this cordamoms and cloves gives good flavors to biriyani).Then add peas,chopped chilly, carrot and beetroot stir for 2 mints, at this stage add chilly powder, daniya powder, masala powder and ginger& garlic past. Let them cook for 5 mints.
• Later on add pudina past to vegetables and stir well until raw smell will go from pudina.
• Add rice and salt to this and fry 2 more mints. Finally mix the water and let it cook covered with lid. After first Wiesel reduce heat to low and let it cook 10 mints.

Tips:

I prefer to cook biriyani in pressure cooker, if you feel comfort make in oven for better taste. Better not to use tomato in this.

There is no pudina, no taste. There is no beetroot, no colour. There is no cloves no flavor.